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Slow-Cooked Cashew Chicken

But eating my first bhutanese meal in thimphu.

Recipe Summary Slow-Cooked Cashew Chicken

I make this cashew chicken in my Fagor® Multi-Functional Cooker where it cooks in about 2 hours (mine runs hot), but you could also make it in a traditional slow cooker; just allow a longer cook time.

Ingredients | Bhutanese Cooking

¼ cup cornstarch

1 teaspoon ground black pepper

2 pounds boneless skinless chicken breast halves, cut into 1-inch pieces

1 tablespoon canola oil

1 cup roasted unsalted cashews

¾ cup reduced-sodium soy sauce

⅓ cup rice wine vinegar

⅓ cup ketchup

3 tablespoons sweet chili sauce

2 tablespoons dark brown sugar

5 cloves garlic, minced

1 tablespoon grated fresh ginger

½ teaspoon red pepper flakes

2 teaspoons toasted sesame oil

4 green onions, sliced diagonally

Directions

Combine cornstarch and pepper in a resealable plastic bag. Add chicken pieces and shake bag to coat with cornstarch mixture.

Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Transfer to a multi-functional pressure cooker (such as Fagor®).

Combine cashews, soy sauce, rice vinegar, ketchup, sweet chili sauce, brown sugar, garlic, ginger, red pepper flakes, and sesame oil in a bowl. Pour over chicken.

Close and lock lid. Select Slow Cook function. Cook on Low until flavors are well combined and chicken is cooked through, about 2 hours. Garnish with green onions.

Cashews will be softer if you add them in the beginning of the cooking process. If you like the cashews to have more of a crunch, add them right before serving.

Info | Bhutanese Cooking

prep: 10 mins cook: 2 hrs 8 mins total: 2 hrs 18 mins Servings: 6 Yield: 6 servings

TAG : Slow-Cooked Cashew Chicken

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,